摘要：The aim of this work was to investigate the benzo(a)pyrene (BaP) content of different manufactured or cooked meats. BaP levels were analyzed by high performance liquid chromatography. Cancer risk assessments were used according to the margin of exposure (MOE) approach. BaP contamination levels were detected ranging from not detected (Nd) to 5.46 ^g/kg in pork meats, Nd to 10.08 in other meats, 0.05 to 3.67 ^g/kg in fish meats, respectively. BaP levels in meat samples were affected by other factors, including used fuels in roasted processing, different regions and barbecue stalls, heated time and different month of a year. All meat samples except charcoal-roasted mutton segregate with MOE >10,000 and may be considered as a low priority. The higher levels of BaP and the relative lower MOE values were found in oven-broiled, roasted, grilled/smoked samples for BaP, indicating a potential concern for consumer health.
